Greek Food, Cooking and Recipe Community

Pasta Sauce Made with Greek Yogurt?

1 - 1 of 1 Posts
mj_toronto8

mj_toronto8

Active member
I recently came across a recipe for a pasta sauce made with Greek yogurt, and it caught my attention because it sounds both creamy and healthy. I even spotted a version of it in an old Greek cookbook I have! Some recipes suggest thinning the yogurt with a bit of pasta water, adding lemon juice, grated cheese, garlic, or fresh herbs like dill or parsley.

I haven’t tried making it yet, but I’m really curious—has anyone here actually made a pasta sauce using Greek yogurt? Did it turn out well? Did you serve it hot or more like a pasta salad? I’m especially wondering how it holds up when mixed with hot pasta—does it curdle at all?

Would love to hear any tips, favorite combinations, or flavor additions you recommend. I’d love to try a Greek-inspired version for dinner this week! Thanks in advance for your advice.
 
1 - 1 of 1 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Greek Open-Fire Grilling (Psistaria Style)

Hey all, just wanted to pick your brains a bit about psistaria-style open-fire grilling. I’ve been around it plenty (family feasts, Easter lamb, late-night souvlaki sessions), but lately I’ve been getting more hands-on and want to refine my setup and technique.

I’m curious what others are doing when it comes to charcoal vs wood, managing heat, and what cuts of meat you swear by for the grill. Are you marinating your lamb or pork overnight or keeping it simple with salt, lemon, and oregano? Do you use a rotating spit (souvla) or just go with grills and skewers?

Also wondering what extras you throw on—do you do loukaniko, whole veggies, bread on the coals?

Love hearing how others approach this. There’s nothing like psistaria vibes, especially with friends, cold beer, and that smoky air. Let’s swap notes and maybe inspire each other before summer kicks in!

Moussaka without béchamel sauce?

I’ve never been a fan of béchamel. The texture and heaviness just don’t do it for me—even though I know it’s a classic part of moussaka. That said, I really want to try making a version of moussaka without the béchamel topping. Has anyone tried this before? Is there a good substitute that still gives that nice “top layer” without the creaminess of béchamel?

I’ve heard of some people using mashed potatoes or even a simple tomato-based topping instead. Others have mentioned using yogurt or cheese as a lighter alternative. I’d love to hear if anyone has experimented with different versions and how they turned out—did it still taste like moussaka?

Also, does skipping the béchamel affect how the layers hold together or how it bakes? Any tips, tricks, or favorite recipes would be much appreciated. Thanks in advance for your suggestions!

Pasta Sauce Made with Greek Yogurt?

I recently came across a recipe for a pasta sauce made with Greek yogurt, and it caught my attention because it sounds both creamy and healthy. I even spotted a version of it in an old Greek cookbook I have! Some recipes suggest thinning the yogurt with a bit of pasta water, adding lemon juice, grated cheese, garlic, or fresh herbs like dill or parsley.

I haven’t tried making it yet, but I’m really curious—has anyone here actually made a pasta sauce using Greek yogurt? Did it turn out well? Did you serve it hot or more like a pasta salad? I’m especially wondering how it holds up when mixed with hot pasta—does it curdle at all?

Would love to hear any tips, favorite combinations, or flavor additions you recommend. I’d love to try a Greek-inspired version for dinner this week! Thanks in advance for your advice.

Cooking Wild Greens Greek Style

I grew up eating wild greens (horta) the traditional Greek way—boiled until tender, then dressed simply with olive oil, lemon juice, and a sprinkle of salt. It’s one of those comfort foods that reminds me of home, and I still make it this way all the time.

Lately, I’ve been wondering—do other people prepare horta differently? Are there any regional variations or little tricks that elevate the flavor? I’ve heard of some people sautéing the greens after boiling or adding garlic, but I’ve never tried it myself.

Also curious what kinds of greens you use. I usually go with dandelion or chicory, but sometimes I mix in kale or mustard greens if I can’t find the wild stuff.

Would love to hear how you make yours—same simple prep, or do you spice it up? Open to new ideas while still keeping that traditional feel!

Favorite Greek Crowd Pleasing Dishes?

thought I’d do something fun—let’s share our favorite Greek crowd-pleasing dishes! You know, the ones that always get compliments at parties, holidays, or family gatherings. Whether it’s a big pan of moussaka, a heaping platter of souvlaki, or a mezze spread with dips and pita, Greek food is made for sharing.

What are your go-to dishes when you're cooking for a group? Do you like sticking with the classics, or do you have a special twist that makes your dish unforgettable? I’ve had great success with pastitsio and spanakopita, but I’m curious what others make when they really want to impress.

Also—any tips for prepping ahead or feeding a crowd without losing your mind? I’d love to hear your strategies, favorite dishes, or even memories of Greek feasts that wowed your guests. Let’s make a list of ultimate Greek crowd-pleasers. Can’t wait to hear your favorites!

I'll start. I have the best luck with Spanakopita, Gemista, and Souvlaki.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top